Cauliflower Penne Puttanesca

Ingredients:

¾ pound penne or other short pasta

3 tablespoons olive oil

1 small head cauliflower (about 1.5 lbs), cut into small florets

Kosher Salt and Pepper

2 cloves garlic, chopped

28 ounce can whole peeled tomatoes

½ cup pitted kalamata olives, chopped

2 tablespoons capers, rinsed

¼ teaspoon crushed red pepper

2 tablespoons chopped fresh flat-leaf parsley

Grated Parmesan, for serving

Preparation:

Cook the pasta according to the package directions. Drain and return it to the pot. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender. Toss the pasta with the sauce, served topped with the parsley and parmesan.